Soft Drinks Contents

Hindawi Publishing Corporation
BioMed Research International

Volume 2015, Article ID 128697, 15 pages
http://dx.doi.org/10.1155/2015/128697
Review Article
Health Safety of Soft Drinks: Contents, Containers,
and Microorganisms
Dorota Kregiel
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences,
Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
Correspondence should be addressed to Dorota Kregiel; dorota.kregiel@p.lodz.pl
Received 10 September 2014; Revised 12 November 2014; Accepted 4 December 2014
Academic Editor: Stanley Brul
Copyright 2015 Dorota Kregiel. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Soft drinks consumption is still a controversial issue for public health and public policy. Over the years, numerous studies have been
conducted into the possible links between soft drink intake and medical problems, the results of which, however, remain highly
contested. Nevertheless, as a result, increasing emphasis is being placed on the health properties of soft drinks, by both the industry
and the consumers, for example, in the expanding area of functional drinks. Extensive legislation has been put in place to ensure
that soft drinks manufacturers conform to established national and international standards. Consumers trust that the soft drinks
they buy are safe and their quality is guaranteed. They also expect to be provided with information that can help them to make
informed decisions about the purchase of products and that the information on product labels is not false or misleading. This paper
provides a broad overview of available scientific knowledge and cites numerous studies on various aspects of soft drinks and their
implications for health safety. Particular attention is given to ingredients, including artificial flavorings, colorings, and preservatives
and to the lesser known risks of microbiological and chemical contamination during processing and storage.
1. Background
2. Legislation
Modern soft drinks constitute a diverse group of products.

They can be classified in several ways, for example, on the
basis of their sugar and fruit juice content, flavoring, carbonation level, main nonwater ingredients, and functionality.
Apart from drinking water, the most popular types of soft
drinks are as follows: (i) ready-to-drink essence-flavored
beverages; (ii) ready-to-drink beverages containing fruits or
fruit juice; (iii) beverages ready-to-drink after dilution [1]
(Table 1). Functional drinks are a rapidly growing subsector
of the market and include drinks enriched with juices,
vitamins, and minerals; sports and energy drinks; wellness
drinks and nutraceuticals. Many functional drinks have been
developed to provide specific medical or health benefits,
such as promoting heart health, improving immunity and
digestion, and helping to boost energy [2] (Figure 1). The
target markets for functional beverages are diverse, and
products are often tailored towards particular target markets,
for instance, according to age and gender, with a growing
focus on children, women, and seniors.
Soft drinks intended for human consumption are covered by

national regulations based on codes and standards [3]. For
example, the Canadian Food and Drug Regulations prescribe
quality, composition, and labelling standards which also
apply to nonalcoholic beverage manufacturers [4]. Japanese
legislation includes the Food Sanitation Act for food additives
and labeling of processed foods. Japan also has a positive
list of additives [5]. In Australia and New Zealand, Standard 2.6.2, Nonalcoholic Beverages and Brewed Soft Drinks,
defines a number of products and sets certain compositional
requirements for packaged water, electrolyte drinks, brewed
soft drinks, and beverages [6]. In the United States, soft drinks
are regulated by the Food and Drug Administration (FDA).
Sections 401 (Food Standards) and 409 (Food Additives)
regulate additives listed on the Food Additives Status List,
formerly called Appendix A of the Investigations Operations
Manual (IOM), which includes those additives specified
under the Federal Food, Drug, and Cosmetic Act [7]. Soft
drinks ingredients must comply with all applicable FDA
safety requirements [8].

Table 1: Types of soft drinks.
Type of soft drink
Description
Potable water, water with flavorings and minerals/vitamins.
(i) Still water: noncarbonated, mineral, spring or table water, with or without added
flavorings and vitamins/minerals.
(ii) Carbonated water: mineral, spring or table water, low carbonated waters,
naturally sparkling or sparkling by CO2 injection.
(iii) Flavored water: unsweetened water, with essences and/or aromatic substances.
Bottled water
Bulk/hot water
Potable water sold in packs of over 10 L for use in dispensers.

Sweetened, beverages with carbon dioxide, syrups for home dilution and
out-of-home carbonated soft drinks.
100% pure fruit or vegetable juice without ingredients, except permitted minerals
and vitamins, with sweetening agents (less than 2%).
Diluted fruit/vegetable juice and pulp, with sweetening agents, minerals, and
vitamins.
Flavored ready-to-drink, noncarbonated beverages, containing fruit or nonfruit
flavors or juice content (to 25%).
Non-ready-to-drink products, marketed as concentrates for home consumption
including fruit and non-fruit-based products and flavors.
Carbonates
Juice
Nectars
Still drinks
Squash/syrups
Fruit powders
Iced/ready-to-drink tea/coffee
drinks
Sports drinks
Energy drinks
Non-ready-to-drink products in powder form.

Tea-based or coffee-based drinks and non-ready-to-drink powders and liquid
concentrates for dilution.
Products described as isotonic, hypertonic, or hypotonic, still or carbonated,
ready-to-drink, or non-ready-to-drink powders and concentrates; also fruit and
nonfruit flavored drinks.
Energy-enhancing drinks, mainly carbonated and containing taurine, guarana,
glucose, caffeine, exotic herbs and substances, minerals, and vitamins.
Sports drinks
Wellness drinks
Functional
drinks
Nutraceuticals
Energy drinks
Figure 1: Functional drinks.
In the EU, beverages are subject to EU legislation on

microbiological criteria, food additives, and general hygiene
requirements for the production, storage, and trade of food
products [9, 10]. The four main EU regulations are as follows:
(i) Regulation EC 1331/2008, which describes a common
authorization procedure for food additives, enzymes, and
flavorings; (ii) Regulation EC 1332/2008 on food enzymes;
(iii) Regulation EC 1333/2008 on food additives, which lists
(in Annexes II and III) approved food additives together
with the food categories with which they may be used;
and (iv) Regulation EC 1334/2008 on flavorings. Together,
these regulations are often referred to as the Package on
Food Improvement Agents (FIAP) [11]. In 2011, the FIAP

was supplemented with the following new regulations: (i)
Regulation EC 1129/2011, amending Annex II to Regulation
(EC) number 1333/2008 on food additives; (ii) Regulation
1130/2011, amending Annex III to Regulation (EC) number
1333/2008 on food additives, food enzymes, food flavorings,
and nutrients; and (iii) Regulation EC 1131/2011 amending
Annex II to Regulation (EC) number 1333/2008 with regard to
steviol glycosides. In addition, a special program to evaluate
food additives was established, set up by Regulation EC
257/2010. According to this regulation, the reevaluation of
approved food additives must be completed by the end of
(i) 2015 for food colors; (ii) 2018 for all additives other than
colors and sweeteners; (iii) 2020 for food sweeteners.
3. Ingredients
Soft drinks typically contain water, sweetener (8 12%, w/v),
carbon dioxide (0.3 0.6% w/v), acidulants (0.05 0.3% w/v),
flavorings (0.1 0.5% w/v), colorings (0 70 ppm), chemical
preservatives (lawful limits), antioxidants (<100 ppm), and/or
foaming agents (e.g., saponins up to 200 mg/mL). Some
types of soft drink use sugar substitutes. However, certain
ingredients may be hazardous to health if consumed in large
quantities, and there is widespread concern generally with
regard to preservatives and sweeteners. Therefore, while on
the one hand there is a trend to produce ever wider ranges of
more specialist soft drinks, there is also pressure to minimize

the use of, in particular, artificial and synthetic additives and
ingredients.
3.1. Water. Conventional soft drinks contain 90 percent
water, while diet soft drinks may contain up to 99% water.
Drinking water includes trace amounts of various ions
which alter its taste. Soft drinks manufacturers usually use
softened water to prevent off-tastes from chlorine residues
[12]. The most frequent methods of removing water hardness
employ ion-exchange polymers or reverse osmosis. Other
approaches include precipitation methods and sequestration
using chelating agents. These procedures reduce the concentration of metal ions to approximately 50 ppm Mg and Ca
[13]. Water for soft drinks should fulfill the physical, chemical,
and microbiological criteria for drinking water according to
European Directive EC 98/1983, US Environmental Protection Agency (EPA), and World Health Organisation (WHO)
standards [14].
3.2. Sugars and Sweeteners. With the exception of zero calorie
products, soft drinks usually contain between 1% and 12%
sugar (w/w). Sucrose, glucose, or fructose, in various forms, is
used as natural carbohydrate sweeteners. The most common
natural sweeteners provide glucose, the primary source of
energy. Sucrose (saccharose) is a disaccharide composed of
glucose and fructose molecules bound by an -1,2 linkage.
This sugar can preserve and enhance the flavor of a drink
and gives a satisfying sensation. Other natural carbohydrate
sweeteners are as follows: trehalose, isomaltulose (Palatinose), and D-tagatose [12]. Trehalose is a disaccharide composed of two glucose molecules bound by an -1,1-linkage.
This compound is characterized by high thermostability and
a wide pH stability range. Its relative sweetness is around
45% that of sucrose. The metabolism of trehalose is similar
to other disaccharides: Ingested trehalose is hydrolysed into
glucose and absorbed in the small intestine [15]. Isomaltulose,
like saccharose, is a disaccharide of glucose and fructose,
but in contrast to sucrose is joined by an -1,6 glycosidic
bond. Isomaltulose is a tooth-friendly disaccharide with slow
energy release, low glycemic index, and mild sweetness [16].
Tagatose has a structure similar to that of fructose. It is almost
as sweet as sucrose and has flavor-enhancing properties. Most
ingested tagatose is fermented by colon microflora, resulting
in the production of short-chain fatty acids, which are then
absorbed almost completely and metabolized.
As is well known, overconsumption of sugars can cause
negative health effects, such as obesity, diabetes mellitus, or
nonalcoholic fatty liver disease. Natural sweeteners provide
1.5 4.0 calories per gram and have been linked with weight
gain [17]. Fructose contributes to the formation of advanced
glycation end products, which may be factors in the onset
of diabetes, hasten aging processes, and cause thickening of
artery walls [18]. Since tagatose is absorbed slowly and only
incompletely in the intestine, consuming excessive amounts
may lead to flatulence and/or laxation [13].
Due to health, including dental health, concerns, alternative sweeteners are commonly added to soft drinks which
are produced and labeled as containing no added sugar
[18]. Most low-calorie beverages contain intense sweeteners,
3
which have been approved for use within levels of Acceptable
Daily Intake (ADI) and in accordance with the appropriate
regulations. The most commonly used sweeteners (with
maximum permitted dosage in the EU) are aspartame
(600 mg/L), acesulfame K (350 mg/L), sucralose (300 mg/L),
and saccharin (80 mg/L) [17].
Aspartame (E951) consists of two amino acids: Lphenylalanine and L-aspartic acid, esterified to methyl alcohol. This compound is 200 times sweeter than sucrose and
leaves no unpleasant aftertaste. However, it is unstable at
high temperatures and therefore is unsuitable for use in
pasteurized beverages. Aspartame is also unstable in aqueous
solutions, where it is gradually converted into diketopiperazine (DKP). In the body, aspartame is broken down into
phenylalanine (about 50% by weight), aspartic acid (40%),
and methanol (10%). Soft drinks with aspartame must carry
a label indicating that the product contains phenylalanine,
which can be harmful to individuals with phenylketonuria,
who must strictly limit the intake of this amino acid.
Aspartame is permitted in more than 100 countries in the
world. Authorities that have approved aspartame include the
FDA, the Agence Francaise de Securite Sanitaire des Aliments
(AFSSA), and the Joint FAO/WHO Expert Committee on
Food Additives (JECFA). In 2013, the European Food Safety
Authority (EFSA) approved aspartame for use in food and
beverages [19].
Acesulfame K (E950) is 200 times sweeter than sucrose,
thermo- and pH-stable, and freely soluble in water. This
compound is neither metabolized nor stored in the body.
The FDA, FAO/WHO, JECFA, and the Scientific Committee
on Food of the European Union (SCF) have concluded that
acesulfame is safe for use in foods and beverages.
Sucralose (E955) is derived from sucrose through selective replacement by chlorine atoms of three hydroxyl groups.
This compound is 600 times sweeter than sucrose but has no
calories. Readily soluble in water and acid solutions, sucralose
hydrolyses slowly to its monosaccharides. Sucralose has been
determined safe by FAO/WHO, JECFA, and FDA and is
permitted for use in beverages in more than 40 countries,
including the United States, Canada, Australia, and Mexico
[20]. In 2011, sucralose, along with other sugar substitutes,
was cleared for use by the EFSA as a sweetener in food and
beverages [21].
Saccharin (E954) is 300 times sweeter than sucrose but
leaves a bitter/metallic aftertaste. Use of saccharin in foods
dates back to 1907. This sweetener is permitted in more than
100 countries around the world [13, 15].
Other less common sweeteners include thaumatin (E957)
and stevioside (E960). Thaumatin is a mixture of proteins
isolated from the katemfe fruit (Thaumatococcus daniellii
Benth) from West Africa. It is the most powerful natural
sweetener, 2000 times sweeter than sugar. It is used in food
as a safe sweetener and flavour modifier [12]. Stevioside
is another intense sweetener, 200 times sweeter than
sucrose, extracted from the leaves of the stevia plant (Stevia
rebaudiana Bertoni). It has a long history of use in several
countries, including Japan and Paraguay [15]. Stevioside is
permitted for use in many countries, including the USA,
France, Mexico, Korea, Taiwan, China, Russia, Australia,
4
Argentina, New Zealand, Colombia, Peru, Uruguay, Brazil,
Switzerland, and Malaysia. In Canada, stevia extract is sold
as a natural health product. In Europe (except France), stevia
is permitted as a dietary supplement but is not yet permitted
for use as a sweetener in food and beverages [22]. In France,
stevia extract (rebaudioside A) is permitted for use as a
sweetener in foods and beverages [23]. Other sweeteners
used more rarely in soft drinks include cyclamate, erythritol,
and neotame [17]. Over the years, the number of available
sweeteners has steadily increased.
3.3. Fruit Juices. Fruits and fruit juices are a rich source of
various nutrients and bioactive compounds, such as fiber,
sugars, organic acids, phosphates, minerals, and vitamins,
as well as colors, flavors, and antioxidants [13]. The sugar
content in natural fruit juices varies depending on the
type of fruit. All fruit juices contain fructose but vary in
their amounts of sucrose, glucose, and sorbitol. Lemons,
limes, rhubarb, raspberries, blackberries, and cranberries are
relatively low in sugars. For example, one tablespoon of fresh
lemon juice has 4 calories. Fruit groups high in saccharides
include grapes, tangerines, cherries, pomegranates, mangoes,
figs, and bananas. About 12 medium-size grapes contain 52
calories [18].
Apart from sugars, vitamins, and minerals, fruits and
fruit juices contain another important component of a balanced diet: fiber. Dietary fiber is defined as nondigestible
carbohydrates and lignin, including starch or the nonstarch
polysaccharides cellulose, hemicelluloses, pectins, hydrocolloids, and oligosaccharides. It has been confirmed that highfiber diets can improve digestive health and help prevent
heart disease, diabetes, weight gain, and some cancers [24].
Fruits rich in fiber include apples, blackberries, pears, and
raspberries. One medium apple with its skin contains 4.4
grams of fiber, half a cup of fresh blackberries contain 3.8
grams, and a half-cup of raspberries contains 4 grams, while
the same size serving of strawberries provides only 2 grams of
dietary fiber. According to the US Department of Agriculture,
regardless of age, weight, or gender, people should consume
at least 14 grams of fiber for every 1 000 calories [25]. The
EFSA recommends average dietary fiber intakes of 10 to
20 g per day for young children (<10 to 12 years), 15 to 30 g
per day for adolescents, and 16 to 29 g per day for adults
[26].
3.4. Acidity Regulators and Carbon Dioxide. The carbonation
of soft drinks varies from 1.5 to 5 g/L. Carbon dioxide is
supplied to soft drinks manufacturers either in solid form (as
dry ice) or in liquid form maintained under high pressure in
heavy steel containers. This process makes the drink more
acidic, which serves to sharpen the flavor and taste [27]. It
also helps preserve soft drinks for longer time [28]. Acidity
regulators are used in soft drinks to improve their taste by
balancing the sweetness. Human saliva is almost neutral (pH
approximately 6.8), and when our taste receptors interact
with acids in food or drink this sensation is perceived as
sourness [29]. Acids also play an important role in the natural
preservation of soft drinks [30].

In most of beverages, citric acid (E 330) is the first
choice for use as an acid regulator, as it has several additional benefits, such as enhancing the activity of beneficial
antioxidants and adding aroma. Malic acid (E 296) is used
when strong flavor enhancement is required and mostly in
combination with citric acid. Succinic acid (E 363) has a
wide range of applications, including dairy and desserts, but
due to regulations it can only be used in instant beverages
to be prepared at home [27]. Citric acid, succinic acid, and
phosphoric acid are all subject to EC Regulation 1333/2008
on Food Additives.
Phosphoric acid (E 338) has a strong effect on pH and
is commonly used to give a specific taste profile to colatype beverages. Use of phosphoric acid remains controversial, since it has been associated with adverse health
effects. High levels of phosphorus in the blood, referred to
as hyperphosphatemia, can lead to organ damage, most
notably of the kidneys. Poor kidney function can raise levels
of phosphorus in the blood, which in turn lowers calcium
levels, increasing the risk of brittle bone disease. Moreover,
increased serum phosphorus levels, as well as other mineral
abnormalities, can individually and collectively contribute to
vascular calcification and cardiovascular disease [3133]. The
EFSA has presented its opinion on the upper intake level
of phosphorus, according to which healthy individuals can
tolerate up to 3000 mg/day without negative effects. However, in some individuals mild gastrointestinal symptoms
have been reported with supplemental intakes of >750 mg
phosphorus per day [34]. Phosphoric acid and its derivatives
were permitted in the European Union prior to 2009 and are
therefore included in the program for reevaluation of food
additives [35].
3.5. Flavorings and Colorings. The use of colorings in soft
drinks serves several important functions: (i) making the
product more aesthetically appealing; (ii) helping to correct for natural variations in color or for changes during
processing or storage; (iii) contributing to maintaining the
qualities by which the drink is recognized. There are three
basic categories of colorings: natural colors, artificial colors,
and caramels. Natural colorings can be extracted from plants,
fruits, and vegetables and comprise two main categories:
(i) yellow to orange carotenoids, extracted from plants; (ii)
bright red to purple anthocyanins obtained commercially
from a range of fruits and vegetables. Natural colorings are
also added to soft drinks for their antioxidant properties [36].
Due to increasing consumer preference for natural colors, the
trend in both the EU and the US markets in recent years
has been for manufacturers and retailers to reduce the use of
artificial colors in their products.
The use of colorings in EU countries must comply with
Food Additives Regulation (EC) 1333/2008. All permitted
colors are listed in Annex II and Annex III with limitations
specified on their use. The EFSAs expert Scientific Panel
which deals with food additives, the ANS Panel, has begun
a reassessment of all permitted food colorings. For example,
in 2013 the EFSA recommended that new tests be carried out
to address the possible genotoxicity of Allura Red AC and
other sulphonated monoazo dyes: Amaranth, Ponceau 4R,

Sunset Yellow FCF, Tartrazine, and Azorubine/Carmoisine
[37]. Another coloring, Ponceau 4R (E124), is an allergen,
which may elicit intolerance in people allergic to salicylates
(aspirin). It is also a histamine liberator, which may intensify
symptoms of asthma. Ponceau 4R is even considered carcinogenic in some countries, including the USA, Norway, and
Finland. It is currently on the Food and Drug Administrations (FDA) list of banned substances in the USA. The EFSA
has decided to decrease the ADI for Ponceau 4R from 4 mg/kg
to 0.7 mg/kg bodyweight per day [38].
Flavorings, in contrast to colorings, are used in comparatively small amounts, so consumer exposure is relatively
low. European Union legislation defines the different types of
flavorings as natural, natural-identical, and artificial. Based
on work by the EFSA, in 2012 the European Commission
established a list of flavorings which may be used in the EU.
The EFSA has also developed guidelines which specify the
data the industry should submit in order to facilitate the safety
evaluation of new flavorings [39].
3.6. Preservatives. Chemical preservatives are used to
improve the microbiological stability of soft drinks. The
types of chemical preservatives that can be used depend on
the chemical and physical properties of both the preservative
and the beverage. The pH of the product, the presence
of vitamins, the packaging, and the conditions of storage
will determine what types of preservative, if any, should be
used to prevent microbial growth. Sorbates (E 200203),
benzoates (E 210213), and dimethyl dicarbonate (DMDC)
(E 242) are permitted in ready-to-drink beverages in
Europe.
Sorbates are very effective preservatives against bacteria, yeasts, and molds. The antimicrobial effectiveness of
sorbates depends on the physical and chemical properties
of the beverage. Sorbates and benzoates are often used in
combination, especially in highly acidic drinks [40]. Sorbic
acid affects yeast growth by inhibiting the uptake of amino
acids and the function of sulfhydryl enzymes, while benzoic
acid destroys the internal proton level of microbial cells
[41].
Benzoic acid occurs naturally, notably in cranberries,
cinnamon, plums, and currants and has been used to inhibit
microbial growth for many years, including nonalcoholic
beverages. Benzoate salts are particularly well suited for use in
carbonated, nonalcoholic, and juice beverages. They are more
stable than benzoic acid, more soluble in water, and work
best at pH levels between 2 and 4.4. According to Battey et
al. [41], the three significant growth predictors for spoilage
yeasts are the variables: pH level, potassium sorbate, and
sodium benzoate. However, benzoates react with ascorbic
acid (vitamin C) and form benzene, especially if they are
stored for extended periods at high temperatures. In the
United States, the EPA has classified benzene as a known
human carcinogen for all routes of exposure [42]. Despite
the fact that producers have developed methods to prevent
or minimize its occurrence, and the frequency and levels of
benzene formation in soft drinks have not represented a risk
to public health in the past, benzoates are being used more
rarely in the industry. This is partly due to new processing
5
techniques, which have reduced the need to use benzoates in
soft drinks production. However, these preservatives are still
necessary to maintain quality in some beverages.
DMDC is commonly used as a preservative in coldsterilized soft drinks. DMDC is very reactive and rapidly
breaks down when added to a substrate, such as a waterbased beverage. The principal products are methanol and
carbon dioxide; however, the methanol concentrations after
treatment with DMDC are of no toxicological concern.
DMDC performs a broad range of antimicrobial actions
against yeasts, mould fungi, and bacteria. Dimethyl dicarbonate penetrates into the cell and deactivates enzymes,
leading to the destruction of the microorganism [43]. Various
international regulatory bodies have evaluated DMDC and
concluded that there are no health or safety concerns when
this preservative is used in permitted food categories at
prescribed usage levels. The safety of DMDC was evaluated
by the USFDA in 1988 and approved for use in wines as
a yeast inhibitor up to a concentration of 200 mg/L. The
European Scientific Committee on Food evaluated DMDC
in 1990 and concluded that it was suitable for the cold
sterilisation of soft drinks and fruit juices at levels up to
250 mg/L. DMDC was also evaluated in 1990 by the Joint
FAO/WHO Expert Committee on Food Additives. It was
considered acceptable as a cold sterilising agent for beverages
when used in accordance with Good Manufacturing Practice
up to a maximum concentration of 250 mg/L [44].
Sulfites are sulfur-containing compounds and have been
used for centuries to reduce or prevent spoilage and to
enhance the flavor or preserve freshness in fruit juices. However, in recent years sulfites, as well as sorbates and benzoates,
have been associated with allergic reactions in some people,
especially sufferers of asthma [12]. The FDA requires labeling
on any food containing a sulfite concentration of more than
10 parts per million (ppm). EU legislation also states that the
additives used in a product should be listed on the label so
as to permit consumers to make informed choices and avoid
certain additives when necessary [40].
The use of natural antimicrobial compounds in soft
drinks has become a subject of concern for both consumers
and industry. This is due to two primary factors. Firstly,
the misuse and mishandling of various preservatives have
resulted in a remarkable rise in the number of microorganisms, including some foodborne pathogens, which are
more tolerant to food processing and preservation methods.
Secondly, increasing consumer awareness of the potential
negative impact of synthetic preservatives on health, in
contrast to the benefits of natural additives, has generated
interest in the development and use of natural products.
Compounds derived from natural sources have antimicrobial
properties against a broad range of foodborne pathogens and
could be used as alternative preservatives, with the potential
of enhancing the safety and quality of drinks [45].
Since the first scientific experiments on plant antimicrobial activity and chemical composition were documented in
the second half of the 19th century, a wide range of food
plants, including various berries and fruits, have been shown
to inhibit microbial growth. Different plants belonging to
various families possess strong antimicrobial properties. For
6
example, the Rosaceae family includes several species which
are well known for their antibacterial activity, such as cloudberries (Rubus chamaemorus), raspberries (Rubus idaeus),
strawberries (Fragaria ananassa), blackberries (Rubus fruticosus), chokeberries (Aronia melanocarpa), and European
rowan (Sorbus aucuparia) [46, 47]. The list of plants which
exhibit antimicrobial effects is long, over 1000 fruits and herbs
[48].
The antimicrobial activity of plant extracts is based
on phenolics (simple phenols, phenolic acids, quinones,
flavones, flavonoids, flavonols, tannins, and coumarins), terpenoids and essential oils, alkaloids, lectins, polypeptides,
and so forth [49]. Various aroma compounds and citron
essential oils containing citral, -pinene, limonene, linalool,
and -pinene, combined with mild heat treatment, have been
used to inhibit the growth of S. cerevisiae in noncarbonated soft drinks. Clary, sage, juniper, lemon, and marjoram
essential oils were shown by Lucera et al. to preserve apple
juice [50]. The antimicrobial effects of these essential oils
have been observed in the acidic pH range. Synergism or
additive effects may result from the combination of different
active compounds. Although some active agents are known
to influence smell or taste, this has rarely been the object
of close study. One solution to the problem may be to
use combinations of different preservation systems, which
would provide the benefits of each while at the same time
appreciably reducing the amount of antimicrobial agent
required.
3.7. Other Ingredients. Various hydrocolloids, such as guar
and locust gum, pectin, and xanthan, are used as stabilizers
and thickeners, especially in diet drinks (to improve mouthfeel) and fruit juice drinks (to reduce phase separation).
Antioxidants, most commonly ascorbic acid, are used to
prevent the deterioration of flavors and colors, especially
when drinks are packaged in oxygen-permeable bottles
and cartons. Functional drinks, nutraceuticals, and wellness
drinks contain a variety of unconventional ingredients, which
can include the so-called superfruits (e.g., pomegranate,
acai, acerola, noni, and mangosteen), berries (e.g., cranberries, blackberries, strawberries, and blueberries), or botanical extracts (e.g., ginger, ginkgo, and melissa) [36]. Some
functional drinks use plant sterols and omega-3 fatty acids to
promote heart health. Others include dietary fibres, such as
inulin and maltodextrin, which are prebiotics that selectively
modulate host microbiota, conferring health benefits [51].
The most common active ingredients of energy drinks are
taurine (average 3180 mg/L), caffeine (360630 mg/L), and
caffeine-rich plant extracts (e.g., tea, ginseng, guarana, and
yerba mate). Energy drinks also contain B-vitamins (B3, B6,
and B12) [52]. The main ingredients in sport drinks are carbohydrates in the form of glucose, fructose, and maltodextrin
(5.58.2% w/v), salts, and water [53]. Typical sodium and
potassium concentrations are 20 30 and 5 mM, respectively
[54]. In addition, an increasing number of other functional
ingredients are being used in sports drinks. Energy drinks
are promoted for their stimulating effects and claim to offer a
variety of benefits including increased attention, endurance,
and performance. They are also associated with weight loss

and entertainment. However, there are increasing reports of
caffeine intoxication from energy drinks. In children and
adolescents, who are not habitual caffeine users, vulnerability
to caffeine intoxication may be markedly increased due to an
absence of pharmacological tolerance. Several studies suggest
that energy drinks may serve as a gateway to other forms of
drug dependence [55].
Cereal-based high-fibre ingredients are another area of
interest. The health benefits of -glucans and cereal fibres in
general are well known. The relationship between consuming
-glucans and healthy levels of blood cholesterol has been
confirmed by the EFSA [56]. Based on the evidence, the
EFSA Panel concluded that foods, with at least 3 g/d of glucans from oats, oat bran, barley, and barley bran, or with
mixtures of nonprocessed or minimally processed -glucans,
can reduce blood cholesterol in adults with normal or mildly
elevated cholesterol levels.
3.8. Probiotic Bacteria. The market for probiotic foods and
beverages is expanding rapidly. In the last decade, five hundred new probiotic food and beverages have been introduced
around the world. Europe is currently the largest probiotics
market, due to widespread public awareness of the benefits
of probiotic yogurts and fermented milk. Drinking yogurt is
a popular soft drink in Europe and the USA. Yakult (Japan,
China), tibicos (tibi) (Caucasus), kombucha (China, Korea,
Japan, Russia), and kvass (Russia) are further examples of
fermented beverages of various origins. Probiotic lines of
frozen yogurt, fruit/vegetable juices, or soya-based drinks
are now beginning to appear on the market [57]. The World
Health Organization states that probiotics. . .should not only
be capable of surviving passage through the digestive tract,
by exhibiting bile and acid tolerance, but also should have
the capability to proliferate in the gut. The most common
probiotics, used in the production of probiotic milk products,
belong to Lactobacillus plantarum, Lactobacillus rhamnosus,
Lactobacillus paracasei, Bifidobacterium lactis, Lactobacillus
acidophilus, and Pediococcus pentosaceus.
Unfortunately, many commercial products have been
pasteurized or preserved chemically, destroying the bacteria.
Probiotic bacteria also do not survive well in natural fruit or
vegetable juice environments. The viable cell counts of lactic
cultures in fermented juice gradually decrease during the first
few weeks of cold storage [58, 59]. In research conducted
by Mousavi et al. [60], it has been shown that in probiotic
pomegranate juice L. plantarum and L. delbrueckii have
higher viability than L. paracasei and L. acidophilus during
storage. Considerable amounts of citric acid, a major organic
acid in pomegranate juice, were consumed by all probiotic
lactic acid bacteria. Viable bacterial cells remained at their
maximum level for 2 weeks but decreased dramatically after
4 weeks. However, it was found that the additives vitamin
C, grape extract, and green tea extract improved rates of
survival by probiotic bacteria. Three samples of a model juice
containing grape seed extract, green tea extract, or vitamin
C were given the same initial population of 8 log CFU/mL
probiotic bacteria and at the end of a 6-week storage period
had average viabilities of 4 log CFU/mL, 7 log CFU/mL, and
6 log CFU/mL, respectively [58].
4. Bottle Material
Harmonization of legislation on food contact material
(FCM), meaning that for specific food contact materials the
EU fixes specific requirements which allow them to be considered to be generally in compliance with the rules in operation in all EU territories, began in the early 2000s and has
since been in a process of constant evolution. Currently, EU
legislation covers the following FCM: cellulose films, ceramics, plastics, elastomers and rubbers, coatings, and adhesives.
The general requirements for all food contact materials are
laid down in Framework Regulation EC 1935/2004. Any
migration of unsafe levels of chemical substances from the
material to the food, changing the composition of the food
in an unacceptable way or having adverse effects on its taste
and/or off-flavor, must be prevented. Good Manufacturing
Practice for materials and articles intended for contact with
food is described in Regulation EC 2023/2006. There are also
EU regulations and directives for specific materials: ceramics,
regenerated cellulose film, plastics, recycled plastics, and
active and intelligent materials. Some directives cover single
substances or groups of substances used in the manufacture
of food contact materials.
It would be difficult to present a complete introduction
to US Food and Drug Administration (FDA) legislation and
its practical use in the clearance of food contact materials,
a task which is in any case beyond the scope of this paper.
Central to its policy, however, is the FDAs Threshold of
Regulation (TOR) program, which sets limits under which
certain substances that may migrate into foods from packaging or food processing equipment do not need to be included
as additives on product information. Over 3000 of these
substances, known as indirect food additives, are listed
along with administrative and chemical information as part
of the Priority-Based Assessment of Food Additives (PAFA)
program. These include components in adhesives, coatings,
paper, and paperboard, as well as polymers, adjuvants, and
production aids. Additional exemptions for substances are
listed in separate inventories. Title 21 of the Code of Federal
Regulations (CFR), part 170,39, Threshold of Regulation
for Substances Used in Food-Contact Articles, presents
conditions and guidelines for making a TOR request, which
producers must submit in order to ensure that indirect food
additives and their estimated exposure qualify for exemption
under the TOR process [6163].
Most convenience beverage bottles in both the United
States and the European Union are made from glass and
plastics. Seven resin codes (usually found on the bottom
of containers and bottles) are used to indicate the types
of resin in plastics. Of these, the most commonly used in
the food industry are (i) polyethylene terephthalate (PET)
for soft drink bottles and water bottles; (ii) low density
polyethylene (LDPE) for wrapping films and grocery bags;
(iii) polypropylene (PP) for syrup bottles, yogurt tubs, and
bottle caps; (iv) polystyrene (PS) for single-use coffee cups.
Soft drinks are also packaged in tin-free steel, aluminum,
treated cardboard cartons, or foil pouches.
Glass bottles seem to be the safest option for food
packaging and storage, since there is no possible transferal
7
of contaminating chemicals. Glass recycling is also more
environmentally friendly than plastic recycling, which can
release toxic chemicals. However, soft drinks containers
are often stored under unpredictable conditions for several
months before consumption, and this can have an effect on
how they interact with the liquids inside. Different materials
(glass, soft PET, and hard PET) and different bottle colors
have different effects. It has been demonstrated that under
certain conditions glass bottles can contaminate bottled water
with Pb and Zr [64]. Other elements may be added to glass
during the production process to determine color (Fe, Cr for
green colors, Co for blue colors). Reimann et al. [65] have
shown that many more elements leach from glass than from
PET bottles. Comparing water sold in PET-bottles to the same
water sold in glass bottles, Ce, Pb, Al, and Zr were found to
leach most from glass, but levels of Ti, Th, La, Pr, Fe, Zn,
Nd, Sn, Cr, Tb, Er, Gd, Bi, Sm, Y, Lu, Yb, Tm, Nb, and Cu
were all also significantly higher compared to water sold in
PET bottles. The pH of beverages can also be assumed to
play an important role in the release of elements from their
containers. In most cases leaching increases considerably at a
lowered pH of 3.5, often by a factor 10 or more. The leaching
of chemical elements from mineral water bottle materials was
also found by these authors to be temperature-dependent
[66].
Polyethylene terephthalate (PET) bottles have been
shown to contaminate water with Sb, with concentrations
increasing with storage time [6769]. It is also well known
that acetaldehyde and antimony leach from PET bottles,
although this process is not fully understood due to the
number of contributing factors (contact time, type of simulant, temperature, exposure to sunlight, and bottle color). In
light of these difficulties, further investigation is needed to
understand the migration of degradation products from PET
and ensure that it is safe for use in food and drinks containers
[70].
Plastic bottles have other chemicals that can contaminate
the beverages they contain. One example is bisphenol A
(BPA) which can affect the natural communication system
of hormones when ingested. Phthalates also leach into the
bottled water we drink after as little as 10 weeks of storage,
or much faster if the bottles have been left in the sun.
Phthalates are used as plasticizers to increase the flexibility
of plastics, including PVC. As they are not chemically bound
in plastics, they can leach into the environment. Moreover,
phthalates are lipophilic compounds and have been found
to bioaccumulate in fats. Exposure to phthalates can be
detrimental to human health. The larger molecular weight
phthalates, di(2-ethyl-hexyl) phthalate (DEHP), di-n-butyl
phthalate (DBP), diisononyl phthalate (DiNP), are suspected
carcinogens and are known to be toxic to the liver, kidneys,
and reproductive organs [71]. More toxic chemicals leach
from reused plastic bottles than from new.
The bottle material may also influence the number and
type of microorganisms in soft drinks, due to cells adhering
to the bottle surface. Plastic bottles have higher surface
roughness, hydrophobicity, and electrostatic charges than
glass bottles and usually have higher microbial counts [72].
Nutrients from soft drinks are absorbed by and concentrate
8
on plastic surfaces and therefore are more available to
bacteria. Adsorption of organic matter is then the basis for
adhesion of microorganisms to bottle surfaces. Jayasekara
and coworkers [73] report considerable variation between
bottles from the same water producer and found that up to
83% of the total microbial population adhered to the inner
surfaces of those bottles. In contrast, Jones et al. [72] detected
much lower levels of adhesion. Their studies using scanning
electron microscopy revealed sparse cell adherence to the surfaces of polyethylene terephthalate (PET) packaging, while
biofilms represented around 0.031.79% of the total viable
count in 1.5 L water bottles. The differing results of these
studies suggest that bottles made from different resins may
provide microhabitats suitable for specific microflora [74].
5. Microbial Spoilage
Microbial contamination of soft drinks usually originates
during the production process. The raw materials, factory
environment, microbiological state of the equipment and
packages, and lack of hygiene are all possible factors [75, 76].
Packaging materials such as cans and bottles can also be
sources of contamination.
There are two main methods of producing soft beverages.
In the first, the syrup is diluted with water, after which the
product is cooled, carbonated, and bottled. In the second,
a precise amount of syrup is measured into each bottle,
which is then filled with carbonated water. The processes of
blending of syrups and mixing with water, container washing,
and container filling are all performed almost entirely by
automatic machinery. Returnable bottles are washed in hot
alkaline solutions for a minimum of five minutes and then
rinsed thoroughly. Single-use containers are usually air- or
water-rinsed before filling. The preparation of noncarbonated
beverages requires similar processes. However, since they
lack the protection against spoilage provided by carbonation,
noncarbonated drinks are usually pasteurized, either in bulk,
by continuous flash pasteurization prior to filling, or in the
bottle. Cold aseptic filling is usually used, especially for sport
drinks, teas, flavored waters, and juices.
The condition of raw materials and the production
environment can directly or indirectly affect the safety of
manufactured soft drinks. The following obligatory systems
have been designed to ensure food safety: Good Manufacturing Practice (GMP), Good Hygienic Practice (GHP),
and Hazard Analysis and Critical Control Point (HACCP)
[77]. However, when technological processes go wrong, the
method of beverage production will have a significant impact
on the type of spoilage microflora.
Spoilage is a metabolic process that causes beverages to be
undesirable or unacceptable for human consumption, due to
changes in sensory characteristics. Microbial contamination
of raw materials can cause odors, gushing, and other undesirable defects in the final product. Soft drinks are high in
water activity and often rich in vitamins and minerals, so they
present an attractive environment for microorganism [75, 78
81]. Soft drinks can contain different types of microorganism,
but aciduric microorganisms are the only significant spoilage
microflora; although new, sometimes exotic ingredients used

in soft drinks could introduce additional spoilage species. The
most important microorganisms with their typical effects on
contaminated soft drinks are presented in Table 2.
5.1. Yeasts. Yeasts are considered to be the primary spoilage
microbes in carbonated products, mainly due to their ability
to resist high carbonation and low pH levels. Zygosaccharomyces bailii yeast can tolerate moderately high carbonation and is also able to grow at refrigerator temperatures
[82]. Other fermentative yeasts isolated from spoiled soft
drinks include Saccharomyces, Brettanomyces, Hanseniaspora, Hansenula, and Pichia. Most species grow within a
pH range from 1.5 to 8.5 with optimal growth in the range
of 3.0 6.5 [79, 83]. Yeasts produce ethanol as an endproduct of fermentation and the ethanol level in spoiled
soft drinks may exceed the legal limit for nonalcoholic
products. Fermentation can also result in bulging cans or
exploding bottles. CO2 formation by fermentative spoilage
yeasts, measured after 2 weeks of growth in a soft drink
containing 1 M glucose, generated 2 to 7 bars of gas pressure
[75]. Spoilage yeasts can also alter the beverage by changing
its pH or degrading preservatives. For example, the spoilage
yeast Saccharomyces cerevisiae is able to degrade sorbic acid to
form a volatile hydrocarbon, 1,3-pentadiene [84]. The flavor
of pentadiene is described as kerosene-like with additional
notes of plastic, paint, and geranium, depending on the
concentration. Some spoilage yeasts also possess lipolytic
enzymes which can degrade the fatty acids [41].
A special group of weak-fermentative yeasts causes
spoilage when production processes go wrong. These belong
to Candida davenportii, C. parapsilosis, or Debaryomyces
spp. Some yeasts can serve as indicators of poor hygiene
in manufacturing plants but do not cause spoilage in the
final product. These include red aerobic yeasts Rhodotorula,
Sporidiobolus, and Sporobolomyces and the black genus Aureobasidium. These yeasts usually predominate in soft drinks
factories and are typically found on technological surfaces in
places difficult to clean and disinfect [75, 85].
5.2. Molds. Molds grow as white, delicate, fluffy, cottony
masses suspended in soft drinks. Fungal spores or conidia
and mycelium fragments can contaminate beverages at any
stage of the production process [86]. Like yeasts, molds
can become established in manufacturing factories due to
poor process hygiene or spread from contaminated packages.
Water availability and high acidity are basic conditions for
fungal spoilage of soft drinks. The maximum and minimum
value of pH for growth are dependent on other factors such
as water activity, temperature, or the type of acid used.
For example, citric, phosphoric, and tartaric acids promote
growth at lower pH, when acetic or lactic acids are present
[87]. Unlike yeasts, however, molds require oxygen, although
some species can grow at low oxygen concentrations (
0.01% v/v) [86, 88]. Mold spores cannot grow in carbonated
beverages but can survive. Aspergillus, Penicillium, Rhizopus,
Cladosporium, and Fusarium are often detected in soft drinks
and in factory environments [89]. They produce pectinases,
resulting in undesirable changes in taste and flavor, and less
frequently gas formation [8991]. Fungal contamination may
Table 2: Examples of quality changes in soft drinks associated with common spoilage microorganisms.
Group
Yeasts
LAB
AAB
ACB
Molds
Genera/species
Aureobasidium pullulans;
Candida davenportii, C. parapsilosis, C. tropicalis, C.
solani;
Clavispora lusitaniae;
Cryptococcus albidus, C. laurentii;
Debaryomyces hansenii, D. etchellsii, D. polymorphus;
Dekkera anomala, D. bruxellensis;
Galactomyces geotrichum;
Issatchenkia orientalis;
Kluyveromyces lactis, K. marxianus;
Metschnikowia pulcherrima;
Pichia anomala, P. jadinii, P. membranifaciens, P.
subpelliculosa;
Rhodotorula glutinis;
Saccharomycescerevisiae, S. bayanus, S. exiguous;
Schizosaccharomyces pombe;
Zygosaccharomyces bailii, Z. bisporus, Z. lentus, Z.
rouxii
Lactobacillus acidophilus, L. brevis, L. buchneri, L.
paracasei, L. perolens, L. plantarum;
Leuconostoc mesenteroides;
Weissella confusa
Acetobacter suboxydans;
Gluconobacter oxydans;
Gluconacetobacter sacchari;
Asaia lannensis, A. bogorensis
Alicyclobacillus acidoterrestris, A. acidophilus, A.
acidocaldarius, A. cycloheptanicus, A. hesperidium, A.
herbarius, A. pomorum
Aspergillus niger, A. penicillioides, A. versicolor;
Byssochlamys nivea (fulva);
Cladosporium sphaerospermum;
Fusarium oxysporum;
Eupenicillium brefeldianum;
Mucor circinelloides, M.racemosus;
Neosartorya fischeri;
Paecilomyces fulva, variotii;
Penicillium glabrum;
Rhizopus stolonifer;
Talaromyces flavus (macrosporus)
also lead to discoloration, formation of allergens, and the

production of toxic compounds [88]. Mycotoxins are fungal
metabolites which cause sickness or death in people and
animals when ingested, inhaled, or absorbed [92]. When
present in high levels, mycotoxins can have toxic effects
ranging from the acute (e.g., kidney or liver damage) to
the chronic (increased cancer risk and suppressed immune
system). Production of a particular mycotoxin is a speciesor strain-specific property. The relevant mycotoxins related
to foods and beverages are produced by species in the
genera Aspergillus, Penicillium, Fusarium, and Alternaria
and include aflatoxins, ochratoxin A, patulin, and Fusarium
toxins, such as trichothecenes and zearalenone [14].
5.3. Bacteria. Certain lactic acid bacteria (LAB) belonging
to Lactobacillus and Leuconostoc can grow in soft drinks
containing fruit juices [93]. LAB have been isolated from
Metabolites
Visual defects
Odours
CO2 , ethanol,
diacetyl,
acetaldehyde, esters,
pentadiene,
pectin degradation,
EPS
Haze, clouds,
surface films,
swollen packages
Yeasty, aldehyde,
vinegar,
pineapple note
Lactic acid, CO2 ,

ethanol, diacetyl,
formic acid, EPS
Loss of carbon
dioxide, ropiness,
turbidity
Cheesy, sour,
green apple
Acetic acid, gluconic

acid, carbon dioxide,
ethyl acetate, acetoin,
EPS
Haze, ropiness,
surface films
Sour, vinegar
2,6-Dibromophenol,
guaiacol
Without defects
Antiseptic and
smoky taints
Formic acid, gluconic

acid, increase in pH
level (metabolism of
acids), gas
production, pectin
degradation
Mycelial mats,
discoloration
swollen packages
Musty, stale
fruits, fruit juices, and packaging materials [79]. These bacteria are also resistant to benzoic and sorbic acids. Common
LAB responsible for spoilage are Lactobacillus paracasei, L.
brevis, L. buchneri, L. plantarum, L. perolens, and also Leuconostoc mesenteroides and Weissella confusa [78]. Depending
on the species and growth conditions, sugar catabolism can
lead to the formation of lactic acid, ethanol, acetate, succinate,
or formate [94]. Formic acid has been proposed as a LAB
spoilage indicator in apple juice [95]. Metabolites of LAB are
responsible for loss of carbonation and increasing astringency
in soft drinks [79]. Some strains produce diacetyl, which
gives a buttery taste and smell. L. mesenteroides and W.
confusa are able to produce extracellular polymers composed
of fructose or glucose, which are responsible for ropiness in
drinks or biofilm formation on technological surfaces [78, 96,
97].
10
Acetic acid bacteria (AAB) are less common in soft drinks
than LAB, since they are strictly aerobic and require at
least some oxygen for growth [79]. AAB are acid-tolerant
bacteria and grow at pH 3.0 3.8, producing acetic, gluconic,
lactic, and succinic acids, acetaldehyde, or ketones [79, 98].
The taxonomy of AAB has been modified significantly as
new genera have been isolated, and new molecular methods
of identification have been introduced [99]. Many AAB
tolerate commonly used preservatives (benzoates, sorbates,
and dimethyldicarbonate) [98]. Their growth in soft drinks
can cause flavor changes, package swelling, ropiness, haze,
or sediments. Many species have the ability to form biofilms
on production surfaces or packaging materials [78, 100,
101]. Besides the earliest isolated genera Acetobacter and
Gluconobacter, Gluconacetobacter and Asaia rods are also
common contaminants in soft drinks [100, 102104]. Serious
problems with AAB may occur in beverages packaged in
oxygen-permeable containers, for example, in certain types
of PET bottles.
Coliforms (e.g., Klebsiella, Citrobacter, and Enterobacter)
and other members of Enterobacteriaceae are generally acidintolerant, although some are able to proliferate in juices with
pH values below 4.3 [79]. Extracellular polymers maybe also
be produced, so Gram-negative bacteria can be detected as
specimens of biofilm consortia in plant environments [101,
105107].
5.4. Pathogens. Studies on microbiological quality of carbonated soft drinks have shown that, as a result of poor hygiene,
soft drinks can contain high numbers of pathogenic bacteria.
Enteric pathogens do not belong to indigenous microbes in
fruit. Rather, contamination results from direct or indirect
contact with faeces [108]. Bacterial pathogens can remain
viable in carbonated soft drinks for different periods [109,
110]. The pathogenic bacteria most commonly encountered in
fruit juice-related outbreaks of foodborne disease are enterohemorrhagic or Shiga-toxin-producing E. coli, the serotype
O157:H7, and various serotypes of Salmonella [111]. E. coli and
Salmonella have been shown to be capable of surviving up to
48 hours in a cola soft drink, while Yersinia enterocolitica have
been found to be able to survive in a commercial orange soft
drink (pH 3.5) for 3 days at 30 C [112].
Many exotic juices used in modern beverage formulations
(e.g., acai, melon, persimmon, and papaya) have low acidity
(pH 4.86.2). These juices provide conditions suitable not
only for the survival but also for the growth of pathogenic
bacteria [108]. Such bacteria are able to survive in acidic
juices long enough to transmit diseases. Concentrates used
for soft drink production may provide a good environment
for pathogenic bacteria to survive. For example, Listeria
monocytogenes and Y. enterocolitica have been found to be
capable of surviving for lengthy periods in various frozen
juice concentrates and in freshly pressed orange juice (pH
6.3) [112, 113]. Incubation at a low temperature (4 C) usually
enhances the survival of pathogenic bacteria [114].
Parasites and viruses may also be associated with fruit
juice-related disease outbreaks. Protozoa do not replicate
outside their hosts, but they can survive for long periods
in the environment in a resting stage, that is, in oocysts.

The protozoan Cryptosporidium parvum has been isolated
from apple cider and juice [111]. The survival rates of oocysts
in natural mineral waters vary. Waters with high mineral
content have been found to have higher inactivation rates
at 20 C compared to waters with low mineral content
[115].
Viruses do not grow in foods, as they need living cells
to replicate. Hepatitis A, norovirus, and rotavirus could
potentially transmit diseases via improperly produced beverages. Hepatitis A was transmitted via orange juice during
an outbreak in the 1960s [111]. It was shown that the SA11
rotavirus is able to survive for 3 hours at 28 C in fresh papaya
(pH 5.1) and honeydew melon (pH 6.3) juices, although
not in pineapple juice (pH 3.6). In cold-stored fruit juice
(pH 3.01), rotavirus survived for 3 days. Norovirus has been
associated with outbreaks traced to raspberries irrigated with
contaminated water [14].
5.5. Preservation. Acidity is the most important factor in the
preservation of soft drinks. Low pH greatly increases the
effects of heat treatment while also acting as an additional
barrier to the growth of microorganisms. The pH level
of most soft drinks is below 4.0. The great majority of
heterotrophic bacteria are unable to grow at such low pH
values. However, fungal growth is possible at low pH levels.
Chilled storage is often used to extend the open shelf life of
fruit juices. Most spoilage yeasts and molds are able to grow at
5 C, albeit slowly. Some molds, such as Penicillium spp., can
grow in chilled juices at 0 C. Lactic acid bacteria gradually
lose viability in chilled juices. The use of oxygen-impermeable
packaging can double the shelf life of juices from 35 to 65 days.
It is often recommended that, after opening, products should
be chilled and consumed within 3 days.
Most spoilage incidents caused by yeasts are controlled
by preservative systems [13]. However, certain yeast species
show resistance, especially to weak-acid preservatives. These
strains belong to the fermentative yeast species Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces spp., and Dekkera spp. [14, 75, 78, 108]. Zygosaccharomyces bailii is able to grow in the presence of both
60% w/v glucose and preservatives far in excess of the legal
limits in Europe. Resistance to sorbic and benzoic acids by
Z. bailii may be caused by reduced uptake combined with
metabolism of the preservatives [116, 117]. Other preservativeresistant spoilage yeasts include Issatchenkia orientalis (Candida krusei), Pichia membranifaciens, Schizosaccharomyces
pombe, and Saccharomyces cerevisiae [84].
Certain LAB of Lactobacillus and Leuconostoc can grow in
soft drinks containing fruit juices [71]. Also new AAB of Asaia
spp. have been isolated from reclaimed fruit beverages and
flavored waters preserved by DMDC, benzoate, or sorbate at
concentrations 1.5 mmol/L and higher, limiting the possibilities of preventing spoilage in similar drinks. These bacteria
have, additionally, been found in processing equipment in the
form of biofilm, which is persistent and difficult to remove by
usual cleaning methods [100, 102, 104].
Like common molds, preservative-resistant molds form
white, delicate, fluffy, cottony masses suspended in liquids
and can grow in limited oxygen. These molds usually grow

slowly in bottled beverages and are often detected only after
the drinks have reached the marketplace [117].
5.6. Pasteurized Drinks. Drinks containing fruit juices, teas,
and so forth with no added preservatives are usually pasteurized at temperatures below 90 C. Spoilage is mainly due to
the survival of spore-forming bacteria, yeasts forming heatresistant ascospores, and ascospores of heat-resistant molds
belonging to the genera Byssochlamys spectabilis/Paecilomyces
variotii, Talaromyces spp., Penicillium arenicola, and Neosartorya spp. [14, 79]. Propionibacterium cyclohexanicum has
also been isolated from spoiled pasteurized fruit juices
with an off-flavour. Propionibacterium cyclohexanicum is a
Gram-positive pleomorphic rod that produces propionic,
acetic, and lactic acids as products of sugar fermentation. Its
growth in orange juice is inhibited by high concentrations
of preservatives, potassium sorbate (500 mg/L) and natrium
benzoate (1000 mg/L). However, Propionibacterium spp. cells
are able to survive pasteurization procedures. They are
also capable of growing even at refrigerator temperatures
[118].
Spore-forming bacteria of the genera Bacillus and
Clostridium are usually inhibited in acid soft drinks.
Nonetheless, their spores can remain viable [78]. It is difficult
to kill spores completely using conventional heat treatment
techniques. For example, heat treatment (sterilization) at
121 C effectively lowers the survival rate of vegetative cells
of Geobacillus stearothermophilus within a few seconds.
However, to have the same effect on spores of G. stearothermophilus, the duration of heat treatment must be increased
to 10 20 minutes [119, 120]. With the development of
functional beverages containing fibre and/or vegetable/fruit
juices, the importance of spore-forming bacteria as spoilers is
increasing [80]. Anaerobic butyrate-forming clostridia such
as Clostridium butyricum and Clostridium sporogenes, which
cause a rancid off-flavour in the final product, have been
shown to be transmitted by sugar syrups used in the beverage
industry. These bacteria can be active even at pH values of 3.6
3.8 [14].
Another spore-forming bacteria, Alicyclobacillus spp.
(ACB), is often associated with the spoilage of soft drinks
including carbonated and noncarbonated fruit juices, lemonade, isotonic water, and ice-tea [121]. Among Alicyclobacilli,
A. acidoterrestris is the primary contaminant. However A.
acidophilus, A. acidocaldarius, A. cycloheptanicus, A. hesperidium, A. herbarius, and A. pomorum have also been
detected [122, 123]. Spoilage is usually noticeable by a
specific medicinal odor caused by the production of guaiacol and halophenols [121]. Sediment, haze, and discoloration may also appear, although these are comparatively rare [14, 124]. The characteristic musty, mouldy, or
earthy off-flavor in pasteurized soft drinks is caused by the
metabolites, geosmin, 2-methylisoborneol, and 2-isopropyl3-methoxypyrazine, produced by Streptomyces griseus. These
bacteria are able to grow in soft drinks in conditions of
limited oxygen and at temperatures as low as 4 C [14,
80].
11
6. Conclusion
Soft drinks consumption is still a controversial issue for
public health and public policy. Over the years, numerous
studies have been conducted into the possible links between
soft drink intake and medical problems, the results of which,
however, remain contested. All the ingredients in soft drinks
should be approved for use under the appropriate regulations
governing the maximal concentrations and acceptable daily
doses. Nevertheless, there is a strong body of evidence to
support the existence of health risks associated, especially,
with overconsumption and with certain artificial colorings
and preservatives. Lesser known to the public are risks
involving chemical and microbial contamination from containers, production equipment, and (in the case of microbial
contamination) certain ingredients themselves. These can
affect even the so-called healthy low-calorie and functional
drinks. Consumers require further education on the use
of ingredients, additives, and packaging materials and their
potential effects on human health. In turn, producers are
under pressure to ensure the health safety of their goods, both
from legislation and from consumer demand.
Conflict of Interests
The author declares that there is no conflict of interests
regarding the publication of this paper.
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Modern soft drinks constitute a diverse group of products.

Soft drinks intended for human consumption are covered by

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Type of soft drink

Potable water sold in packs of over 10 L for use in dispensers.

Non-ready-to-drink products in powder form.

Figure 1: Functional drinks.

In the EU, beverages are subject to EU legislation on

Food Improvement Agents (FIAP) [11]. In 2011, the FIAP

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also lead to discoloration, formation of allergens, and the

Lactic acid, CO2 ,

Acetic acid, gluconic

Formic acid, gluconic

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bacteria, in Lactic Acid BacteriaR & D for Food, Health and

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Submit your manuscripts at

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